Cultured Brown Rice Flour - Okay for Stage 1?

In our local health food store I found the most beautiful gluten free millet and flax bread and hamburger rolls (bagels too but they had brown sugar in them), and the only questionable ingredient I found in them was "cultured brown rice flour."  When I looked that up on the web it appeared that it was a GF sourdough starter and some websites even had recipes for making your own.  From looking at the forum topics here it appears to me that sourdough is okay if you can tolerate it.  Just want to confirm--is that true?  I will be so happy if it is true...that bread was gorgeous!!

Original Post

I'd be trying it out in a flash myself   I've posted here a site that teaches you how to make your own gluten free sourdough.   There's no guarantee that you will tolerate it well but I would bet most people would. It's definitely worth a try if it's otherwise allergen free for you!


If you wouldn't mind, can you post the ingredients of this great bread once you've tasted it? That is- IF you like it! 


Take good care,



The products are from Sami's Bakery out of Tampa, FL.  If you want to check them out, their website is  I know we will all want to know what you think.


The ingredients for the millet flax bread are as follows:

Organic Millet Flour, Brown Rice Flour, Water, Aluminum Free Baking Powder, Sea Salt, Organic Ground Flax Seed, Cultured Brown Rice Flour, Ascorbic acid.


I tried a hamburger bun (same ingredients) with some WA rhubarb jelly and it was just awesome!


However, they add a caveat that reads like this  "Processed in a non Gluten free facility.  Contains traces of Gluten, Wheat or Yeast." dangerous is a trace?

It's a soda bread. This is so easy for you to make at home you know- no reason to ship it so far. You may not have sprouted or cultured brown rice flour but you could use the rest of the ingredients and even play with a blend of sweet rice flour and brown rice flour with the flax and millet. You wouldn't need much sweet rice flour if you were using flax powder to add moisture and the gelatinous texture.


Funny they'd go to all that trouble to create a gluten free bread and not find a gluten free facility to process it in. Hopefully they do well enough with their business that they can soon afford to guarantee gluten free. 


It's folks with celiac who would be most concerned with this though if I were you, I might ask them to tell you what precautions they take to insure wheat residue is not mixed in. I've had experiences with a few brands of oatmeal that have so much wheat in it, my allergic reactions were very clear. I found out that it's common to just stop one run with the machine that presses wheat flakes and just start into pressing oats. Hopefully, given their market, they take some precautions to reduce contamination of their bread.





Right now I am just glad I found a bread I could eat, readily available!...I haven't had a slice of toast in 2 months!


Seriously, though, since I work full time, am out several nights a week and only have time to bake on the weekends, I have more money than time.  I have tried making some of the WA baked goodies with mixed success--I am discovering that there is something of a learning curve in GF baking!  So it is slow going right now while I try to find what foods will work best for me.  I also found that in the bakery department I have to be careful with glycemic spikes at breakfast time.  I tried a pancake recipe and got a bit of the shakes afterward--same as after a bowl of cooked rice farina and almond milk.  So I have concluded I need to pair more proteins with my flours and cereals.


One happy solution was to make a pot of English baked beans to go with the toast--an inspiration gleaned from my travels in the UK.  Now that wasn't bad!  Maybe I will try a bean burrito sometime as well.  For someone who habitually ate cold cereal with milk and strawberries in the morning breakfast especially is a continuing adventure!



I understand what you're saying. And, you know, I found that it's nice to get familiar with foods in whatever ways are possible before you start making them yourself. Eating from specialty, healthy bakeries and restaurants are helpful learning strategies. We learn what things are supposed to taste like and then know what we like as well! 


It sounds like you're on your way to finding a much healthier, more resilient lifestyle. I'm glad to hear you've already discovered the balancing of your blood sugar through beans and adding proteins in. Good for you. Adding in higher fibre vegetables can also help in addition to your low glycemic starch choices. And using chia or psyllium powder in gluten free meals is another trick that both adds mucilaginous texture as well as slows the release of the starch sugars.


 Take care and keep up the great work!



The bakery is Sami's Pita Bakery, 2399 E Busch Blvd, Tampa, Florida,33612
they have been cheating and lying to the public for too many years, It's time for the madness to stop, he is producing a millet and flax line which includes:
Millet and Flax Bread
Plain Millet Bread
Millet Sourdough Bread
Millet Cinammon Bread
Millet Banana Bread
Ancient Grain Bread
Chia Bread
Millet and Flax Pumpkin Bread
Millet and Flax Italian Bread
Millet and Flax Cinammon Bagel
Millet and Flax Bagel
Millet Sourdough Bagel
Millet and Flax Berry Bagel
Millet and Flax Lavash
Millet and Flax Spinach Lavash
Millet and Flax Sundried Tomato Lavash
Millet and Flax Pita Pocket
Millet and Flax Hamburger Buns
Millet and Flax Hotdog Buns
Millet and Fax Pizza Crust
Millet and Flax Dinner Rolls
Millet and Flax Plain Chips
Millet And Flax Garlic Chips
Millet and Flax Cinnamon Chips
Millet and Flax Italian Herb Chips
Millet and Flax Barbeque Chips
Chia Chips
Millet Plain Croutons
The bakery claims on its labels and their website that the main ingredients are Millet flour and  Brown Rice flour: they claim they use sea salt and aluminum free baking powder; and they list cultured brown rice flour and ascorbic acid as preservatives.
I worked for them for 3 years and what I mixed was totally different. The actual base recipe for of the above listed products is as follows:
150 lbs of high-gluten wheat flour
50 lbs all purpose wheat flour
6 lbs ground millet
6 lbs flax seed
6 lbs rice flour
10 oz regular salt
2.5 lbs brown sugar
2.5 lbs white sugar
3 lbs yeast
1 lb malt
3 lbs soy oil
2 lbs calcium propanate
104 lbs water
This is the actual recipe used for the Millet and Flax Bread and with adjustments made for each product above it is the recipe used for all the millet and flax line.
When they get calls from customers asking if the millet and flax line is gluten free the response is usually all the ingredients are considered gluten free but the products are processed in a non-gluten free facility. 
As you can see the main ingredient is high gluten wheat flour. For the 3 years I worked at the bakery there are no receipts for sea salt, aluminum free baking powder; and no millet flour - they purchase millet seeds and grind them to add to the mix to make it look like there is millet flour. In addition, I never saw any cultured brown rice in the facility nor are there any purchase receipts for this product. When I asked the office manager and the owner what "cultured brown rice flour" is they both told me they didn't know and that they made it up, that they saw it on another product label and decided to add it to their label. Calcium propanate is the main preservative used - and there are receipts from Dawn Food and Puratos Bakery Supplies for the calcium propanate and yeast, and more recently they have been purchasing rice flour from St. Charles Trading.
Every millet and flax product label lists ascorbic acid but there are no records of purchase.
Once I started realizing that what they were doing didn't seem right I started calling them out on it and asking the owner directly to make changes and correct his procedures and stop lying to his customers so he wouldn't jeopardize his business and integrity, his responses were always okay, yes, whatever. Nothing was ever done.
As a matter of fact, I looked up the bakery and found that in the past they have been associated with other vendors who were also selling mislabeled products but for whatever reasons Sami's Bakery was able to move forward and do their own label. 
I finally reached a point where I couldn't handle it any longer and as of April I am no longer employed there, even though I am still searching for employment and my family is struggling, I feel like a load is off my shoulders. 
However, I am disgusted with the fact that Sami's Bakery is able to get away with such deceipt and there is really nothing that can be done about it. They continue to get rich off of lying to and deceiving customers who purchase their products in good faith while ignoring the fact that the bakery is in fact jeopardizing their health.
I would appreciate any help you can offer, or if you can direct me to a source that may be able to do so. As I mentioned before, the FDA paid them a visit but they concentrated on the products labeled gluten-free and they do carry a few gluten free products, but the entire millet and flax line was not checked. 
I want to thank you for your time, please let me know if you need more information. You can access their website for photos of all the products

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